Dinner Tonight: Seasonal Ratatouille

from seriouseats

Ingredients

  • 8 tablespoons olive oil
  • 4 Japanese eggplants, sliced 1/4 inch thick
  • 1 onion, sliced 1/4 inch thick
  • 4 bell peppers, sliced 1/4 inch thick
  • 2 yellow squash, sliced 1/4 inch thick
  • 2 zucchini, sliced 1/4 inch thick
  • 4 medium tomatoes, seeded and diced
  • 2 tablespoons red wine vinegar
  • 2 tablespoons tomato paste
  • 2 cloves garlic, minced
  • Salt and pepper
  • Small handful of parsley and basil

1 serving (100 grams)

~ servings